Volvox
The Irish kitchen can be divided into two distinct units: traditional, made kitchen simple and fortifying dishes, and modern kitchen been useful in the hotels and the restaurants.
Traditional kitchen
Very many dishes integrate in their receipt potato. The Colcannon is a dish made with Potato, new garlic and cabbage. The field is a mashed potatoes combination of potato, egg and new Oignon S.Among the many examples of simple Irish dishes one finds the Irish stew (Irish ragout), the Boxty and the bacon with cabbage (boiled together in water). Another dish is more especially representative of Dublin: the Coddle (the pot dublinoise). Ireland is famous for its traditional breakfast whose receipt remains immutable even if regional alternatives exist.
The fish and seafood never belonged to the Irish menus, even if, and it is thus a paradox, Ireland is an island. The tendency is nevertheless being reversed. The seafood is being made a place on the Irish tables (especially shrimps of bay of Dublin and the Huître S of Galway). Irish consumes only very few varieties of fish, the Saumon and the Cabillaud shares the favors of Irish.
A traditional breakfast
- The or Coffee
- juice of orange
- scrambled eggs
- ham roasted (bacon)
- sausages
- black roll (black pudding)
- white roll (white pudding)
- potatoes
- tomatos
- mushrooms
- flageolets
- porridge
The receipt of the porridge
Ingredients (for a person):- rolled oats glass
- three milk glasses
- brown sugar
In a pan, to put rolled oats and milk. To mix and cook the mixture one to two minutes. To let boil and add brown sugar according to its taste. To finish cooking with soft fire.
Oyster S and Guinness
It is Irish beer and the traditional seafood marriage.
Bread with milk
Speciality especially of the Northern Ireland, the soda farl is a bread with the milk made with Brewers' yeast, cut into four and stove. There are also the potato farls , bread rolls made with potatoes.
Modern kitchen
At the 20th century Ireland gradually adopted a kitchen known as Western. The fast-food of American origin on the one hand and the principal dishes of continental Europe or the rest of the world on the other hand invaded the Irish tables. As in the other Anglo-Saxon countries the “exotic” kitchens to carry developed very quickly.Fast-food proliferated, increasing as much public health problems like the Obésité or the diseases of the heart whose Irish has one of the most rate of the world. But for these last, the traditional kitchen is also to blame because of an immoderate use of pork-butchery and butter.
Parallel to this tendency, the last quarter of the 20th century saw the emergence of a new Irish kitchen based on the use of ingredients traditional but used differently. This kitchen uses fresh vegetables, fish (primarily of salmon and Truite), oysters and other seafood, and the Soda bread. It also gives to the last style a a whole series of local cheeses and does not forget potato of course.
Cheeses
- the Ardrahan
- the Cashel Blue
- the Dubliner
- the Durrus
Drinks
- the Whiskeys
- the Beer S
- the Irish Coffee
| Random links: | WNYC | Ochlodes | Thomsoncolor | Viktor Tokaji | An insane idea | Volvox |